This Garlic Butter Beef Spaghetti in Cheddar Cream Sauce is rich, creamy, cheesy, and comforting. I love how the savory ground beef blends with garlic butter and a smooth cheddar-Parmesan sauce for a hearty pasta dinner.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
18 oz spaghetti
1½ lbs ground beef
1½ tablespoons olive oil
3 tablespoons butter
1½ teaspoons Italian seasoning
¾ teaspoon salt
¾ teaspoon black pepper
6 cloves garlic, minced
1½ cups heavy cream
1½ cups shredded cheddar cheese
¾ cup grated Parmesan cheese
9 oz processed cheese cubes
6 oz cream cheese
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ cup reserved pasta water
Fresh parsley, chopped, for garnish
Directions
I boil the spaghetti in salted water until tender, then reserve ¾ cup of pasta water before draining it.
I heat olive oil in a large skillet over medium heat, add the ground beef, and cook it until browned. I drain any excess grease if needed.
I season the beef with salt, black pepper, Italian seasoning, garlic powder, and onion powder, then stir everything together.
I add butter and minced garlic to the skillet and sauté for about 1 minute until fragrant.
I pour in the heavy cream, then stir in the cream cheese and processed cheese cubes until melted and smooth.
I add cheddar cheese and Parmesan cheese, stirring until the sauce becomes thick, creamy, and fully combined.
I toss in the cooked spaghetti and mix until every strand is coated. I add reserved pasta water a little at a time until the sauce turns silky.
I let the pasta cook on low heat for 5 to 10 minutes, then garnish it with fresh parsley before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 820 kcal per serving
Variations
I like adding red pepper flakes when I want a little heat. I can also mix in sautéed mushrooms, spinach, or bell peppers for extra flavor and texture. For a different cheese flavor, I sometimes swap part of the cheddar with mozzarella or Monterey Jack.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently on the stovetop or in the microwave with a splash of milk, cream, or water to loosen the sauce.
FAQs
Can I use another pasta shape?
Yes, I can use penne, fettuccine, rotini, or shells instead of spaghetti.
Can I make this ahead of time?
Yes, I can make it ahead, but I prefer serving it fresh because the sauce is creamiest right after cooking.
Can I use milk instead of heavy cream?
I can use milk, but the sauce will be thinner and less rich.
Can I freeze this pasta?
I do not prefer freezing it because creamy cheese sauces can separate after thawing.
How do I keep the sauce creamy?
I add reserved pasta water slowly and reheat gently so the sauce stays smooth.
Conclusion
This garlic butter beef spaghetti in cheddar cream sauce is a hearty, creamy pasta dish that I love making when I want a comforting dinner. It is cheesy, flavorful, filling, and perfect for a cozy family meal.
📖 Recipe:
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Garlic Butter Beef Spaghetti in Cheddar Cream Sauce
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Halal
Description
This garlic butter beef spaghetti in cheddar cream sauce is rich, creamy, cheesy, and comforting. Savory ground beef, garlic butter, and a blend of cheeses create a hearty pasta dinner the whole family will enjoy.
Ingredients
18 oz spaghetti
1½ lbs ground beef
1½ tablespoons olive oil
3 tablespoons butter
1½ teaspoons Italian seasoning
¾ teaspoon salt
¾ teaspoon black pepper
6 cloves garlic, minced
1½ cups heavy cream
1½ cups shredded cheddar cheese
¾ cup grated Parmesan cheese
9 oz processed cheese cubes
6 oz cream cheese
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ cup reserved pasta water
Fresh parsley, chopped, for garnish
Instructions
- Cook the spaghetti in salted water until tender. Reserve ¾ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, draining excess grease if needed.
- Season the beef with salt, black pepper, Italian seasoning, garlic powder, and onion powder. Stir to combine.
- Add the butter and minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and stir in the cream cheese and processed cheese cubes until melted and smooth.
- Add the cheddar cheese and Parmesan cheese, stirring until the sauce is thick, creamy, and fully combined.
- Add the cooked spaghetti and toss until evenly coated. Gradually add reserved pasta water until the sauce reaches a silky consistency.
- Cook on low heat for 5 to 10 minutes. Garnish with fresh parsley and serve warm.
Notes
Add red pepper flakes for a spicy variation.
Mix in sautéed mushrooms, spinach, or bell peppers for extra flavor and texture.
Swap part of the cheddar cheese with mozzarella or Monterey Jack if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk, cream, or water to loosen the sauce.
Other pasta shapes such as penne, fettuccine, rotini, or shells work well in this recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 820 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 49 g
- Saturated Fat: 26 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 145 mg
